No-Bake Toffee Cheesecake Pie Recipe
Introduction
This No-Bake Toffee Cheesecake Pie is a delightful dessert that combines creamy cheesecake with crunchy toffee bits in a chocolate graham cracker crust. It’s easy to prepare, requires no oven time, and makes a perfect sweet treat for any occasion.
Ingredients
- 1 (6 oz) ready-crust chocolate graham cracker crust
- 1 bar (8 oz) cream cheese (room temperature)
- 1/3 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 tub (8 oz) Cool Whip (thawed)
- 6 bars (1.4 oz each) Heath Toffee candy bars (chopped)
Instructions
- Step 1: In a large bowl, use an electric mixer to beat the cream cheese, sugar, and vanilla extract until smooth and well combined.
- Step 2: Gently fold in the Cool Whip with a spatula until evenly mixed.
- Step 3: Stir in the chopped Heath Toffee bars until distributed throughout the mixture.
- Step 4: Spread the cheesecake mixture evenly into the prepared chocolate graham cracker crust, smoothing the top with a spatula.
- Step 5: Cover the pie with the crust’s plastic lid or plastic wrap. Refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set properly before slicing.
- Step 6: Optional: Garnish with additional whipped cream and chopped Heath Toffee pieces. For homemade whipped cream, whip 1 cup heavy cream and 1/4 cup powdered sugar until stiff peaks form, then pipe or spread on top of the pie.
Tips & Variations
- Use full-fat cream cheese for a richer texture and better flavor.
- Substitute Cool Whip with homemade whipped cream for a fresher taste.
- Try using other chocolate or caramel candies if Heath bars aren’t available.
- For a crunchier crust, gently press in additional crushed toffee pieces before adding the filling.
Storage
Store the cheesecake pie covered in the refrigerator for up to 3 days. Keep it well covered to prevent it from absorbing other odors. When ready to serve, slice with a clean knife; there’s no need to reheat since it’s best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead. Refrigerate it for at least 6-8 hours or overnight to ensure it sets properly and the flavors meld together.
Can I freeze the toffee cheesecake pie?
While it’s possible to freeze this pie, the texture of the Cool Whip and cream cheese may change slightly after freezing. If you freeze it, wrap tightly with plastic wrap and place in an airtight container. Thaw in the refrigerator overnight before serving.
PrintNo-Bake Toffee Cheesecake Pie Recipe
This No-Bake Toffee Cheesecake Pie combines a creamy, smooth cream cheese filling with crunchy Heath Toffee candy bars in a chocolate graham cracker crust. Easy to prepare without baking, this dessert is chilled to perfection for a delightful, rich treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 1 (6 oz) ready-crust chocolate graham cracker crust
Filling
- 1 bar (8 oz) cream cheese, room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tub (8 oz) Cool Whip, thawed
- 6 bars (1.4 oz each) Heath Toffee candy bars, chopped
Optional Garnish
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Additional chopped Heath Toffee candy bars
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl, use an electric mixer to beat the cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Incorporate Cool Whip: Gently fold in the thawed Cool Whip using a spatula until evenly mixed with the cream cheese mixture.
- Add Toffee Candy: Stir in the chopped Heath Toffee candy bars carefully so they are distributed evenly throughout the filling.
- Assemble the Pie: Spread the cheesecake mixture evenly into the prepared chocolate graham cracker crust. Smooth the top with a spatula for a neat finish.
- Chill the Pie: Cover the pie with the enclosed plastic lid or plastic wrap and refrigerate for at least 6-8 hours, preferably overnight, to allow it to set properly before slicing and serving.
- Prepare Optional Whipped Cream Garnish: To make the whipped cream topping, whip together 1 cup of heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Pipe or spread the whipped cream on top of the chilled pie and garnish with additional chopped Heath Toffee candy bars if desired.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Allow the pie to chill overnight for the best texture and flavor.
- The Heath Toffee bars provide a wonderful crunchy contrast to the smooth filling; adjust quantity to your preference.
- The whipped cream garnish is optional but adds extra sweetness and decoration.
- Use a plastic or glass pie plate to prevent leakage and for easy slicing.
Keywords: No bake cheesecake, Toffee cheesecake, Heath bar dessert, Easy cheesecake pie, Chocolate graham crust, No bake pie, Quick dessert
